Teach Me Tuesday: Jamie Oliver's Protein Loaf
Recipe type: bread, gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf (about 14 slices
Bake this loaf as you would a banana bread. It definitely doesn't have the texture of bread, but it is lovely toasted!!
  • 1 pkg dry yeast (about 2½ tsp)
  • 1½ c lukewarm water
  • 4 tbsp olive oil
  • 1 c chickpea flour
  • ¾ c ground almonds
  • ¼ c flaxseeds
  • 3½ oz (100 g) mixed seeds like chia, poppy, sunflower, sesame, pumpkin
  • 1 sprig fresh rosemary
  • 4 eggs
  1. Preheat the oven to 375 and line a loaf pan with parchment paper (you can also bake this in a 8X8 pan but it won't be easy to slice for toasting)
  2. In a pitcher, place the warm water and the yeast; stir and then add the oil - set aside for about 5 minutes while you prepare the flour mixture.
  3. In a bowl, add the flour, almonds, flax seeds and other nuts/seeds; mix together and make a well in the centre
  4. In the well, add the eggs and chopped rosemary; beat the eggs in the centre and then incorporate the rest until you have a batter.
  5. Pour into prepared pan (you can either cook it now or leave in the fridge overnight and cook tomorrow for more intense flavours).
  6. Bake for 45 minutes or until wooden skewer or thin pasta comes out clean.
  7. Cool on a wire rack for about 20 minutes before slicing. Slice the whole loaf and freeze whatever you won't use in the next few days.
Recipe by Just Crumbs at https://www.justcrumbs.ca/2015/12/01/teach-me-tuesday-jamie-olivers-protein-loaf/